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Ingredients

100g or large handful of wild mushrooms, such as chanterelles or trompettes, torn into small pieces if large
1 tbsp butter, plus extra for greasing the pots
Large pinch of chopped lovage or parsley
8 large eggs
Splash of double cream
Salt and pepper
4 slices of bread, freshly toasted

Method

1. First sauté the mushrooms. In a frying pan heat the butter until foaming. Add the mushrooms and toss around. When the mushrooms are starting to soften, season and remove from the heat. Add the lovage and toss through.

2. Grease the inside of four coddling pots or small ramekins and divide half the mushrooms between them.

3. Crack 2 eggs into each one, and spoon the remaining mushrooms on top. Splash some cream on top and a pinch of seasoning.

4. Place the coddle pots or ramekins into a sauté pan of gently simmering water. Gently cook for 5–6 minutes or until the egg whites have just set. Serve immediately with hot buttered toast.